6 cups chicken stock
2 T butter
¼ cup diced pancetta
2 links Italian sausage, casing removed
½ cup chopped onion
1 cup chopped red bell pepper
1 cup coarsely chopped butter mushroom
1 ½ cups Arborio rice
¾ cup dry white wine
½ cup grated Parmesan cheese
In large skillet sauté sausage and pancetta till brown then add onion, butter, and pepper. Brown. Add rice and stir until coated and crisp. Add one cup chicken stock. Stir till absorbed add wine until absorbed continue adding chicken stock stirring constantly. Cook until aldente, add parmesan cheese.
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